Bake for 12–15 minutes in an electric oven preheated to 200°C. Once the puffs have cooled, fill them with vanilla pudding cream (the easy option), or, if you're feeling more ambitious, make a proper crème pâtissière (egg yolk custard) – but that's a story for another time.

Cook the listed ingredients into a pudding, let it cool, then beat it together with the butter.

For filling the puffs, there's no getting around using a piping bag. Fill the bag with cream, poke a small hole in the base of each puff with the piping tip, and fill.

Traditionally, this dessert is draped in a veil of spun caramel threads – and that was the one part I didn't quite manage! Instead, I had the idea of tucking in chocolate-dipped strawberries – dipped in white or dark chocolate, or caramel – along with a few flowers between the puffs.